a large stack of pancakes sitting on a white plate with three blueberries on top.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes are a classic recipe that kids and adults will love. Learn how to make these blueberry buttermilk pancakes from scratch. The best buttermilk pancakes are warm and delicious and made in less than 30 minutes!

*Photos and post updated March 2019*

A large stack of blueberry pancakes witting on a white plate with a stripe napkin in the background.

Homemade blueberry buttermilk pancakes are the perfect meal. Find most of the ingredients for these pancakes in your pantry. Add fresh blueberries and create a light and fluffy pancake that the entire family will love. Blueberries are one of our favorite berries to enjoy for breakfast. On the weekends we love to make a stack of these blueberry pancakes or this blueberry breakfast cake. During the week, we enjoy these easy grab-and-go blueberry banana coconut baked oatmeal cups or these triple berry lemon poppyseed muffins. Don’t look any further for the best blueberry buttermilk pancakes!

How to make blueberry buttermilk pancakes from scratch

Homemade pancakes are easy to make using a few simple ingredients from your pantry. To make blueberry buttermilk pancakes, add two eggs to a large bowl and whisk to combine. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and pure vanilla extract to the bowl. Stir until no lumps remain and the batter is smooth.

Heat a skillet over medium head and grease as needed. Spoon about 1/3 cup of pancake batter on to the pan. Sprinkle one tablespoon of berries over the top of each pancake. Cook until bubbles form on the top and the batter is set. Use a large spatula to flip the pancake and cook on the other side until golden brown and cooked through. Repeat with the remaining batter. Dust with confectioners’ sugar and serve with butter and maple syrup.

Two blueberry pancakes sitting on a plate with blueberries on top and a fork on the side. A large stack of pancakes sits on a plate in the background.

Tips for making buttermilk pancakes

  • Add blueberries! Once you are done making the batter with no remaining flour on the sides or lumps, you can fold the blueberries in. But if you prefer, you can add them once you pour them on the skillet and sprinkle them on top.
  • To make fluffy pancakes, use buttermilk and do NOT over mix the batter. Mix until everything is combined and you don’t see any remaining flour.
  • Using buttermilk in this recipe gives it that distinctive, classic pancake taste. The slight acidity helps leaven the batter and makes sure there aren’t any lumps, lightening pancake batter (because we LOVE fluffy pancakes!). If you don’t have any buttermilk, just take regular milk and add one tablespoon of vinegar or lemon juice for each cup of buttermilk the recipe calls for.
  • You can replace the fresh blueberries with frozen blueberries.
  • Use butter to grease the pan for the best texture and flavor.

If you love the taste of homemade blueberry pancakes, try our blueberry french toast cupcakes for a fun twist on breakfast.

Blueberry Buttermilk Pancakes

Yield: 16 pancakes
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Blueberry Buttermilk Pancakes are a classic recipe that kids and adults will love! Fresh blueberries, buttermilk and a few simple ingredients create a tasty way to start your day.

Ingredients

  • 2 eggs
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ¼ cups buttermilk
  • 4 tablespoons unsalted butter melted
  • ½ teaspoons vanilla extract
  • 1 cup fresh blueberries
  • confectioners’ sugar maple syrup, etc. for serving

Instructions

  1. Preheat the oven to 200 degrees.
  2. In a large mixing bowl, lightly beat the eggs. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain.
  3. Heat a griddle or skillet over medium heat. Grease as needed. Ladle about 1/3 cup batter onto the cooking surface for each pancake. Scatter about 1 tablespoon of blueberries over the top of each pancake. Cook until bubbles form on top and the batter is set. Use a large spatula to flip the pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter, storing finished pancakes on a baking sheet in the oven until ready to serve.
  4. Dust the pancakes with confectioners’ sugar and serve with butter and maple syrup, as desired.

Notes

  • Store these pancakes in the refrigerator for up to 3 days. You can also freeze these pancakes and reheat just prior to serving.
  • Use frozen blueberries instead of fresh, if desired.
Source: Williams Sonoma
 

Nutrition Information

Calories: 125, Fat: 4g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 258mg, Potassium: 127mg, Carbohydrates: 17g, Sugar: 4g, Protein: 3g, Vitamin A: 180%, Vitamin C: 0.9%, Calcium: 67%, Iron: 0.9%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes, buttermilk pancakes, homemade blueberry pancakes, homemade buttermilk pancakes
All images and text ©Spoonful of Flavor

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